2 lb venison round steak
1/4 cup white whole-wheat flour
2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp coconut or olive oil
2 medium onions, sliced
2 celery ribs, diced
1 cup sliced carrots
2 cups fresh tomatoes, chopped*
1 tbsp Worcestershire sauce
Combine the flour, salt, and pepper in a pie plate; dredge steak in the mixture.
Heat oil in a large nonstick skillet; add the steak and brown on both sides.
Place the browned meat in a slow cooker; add the remaining ingredients to the cooker.
Place lid on cooker and cook on low for 7 to 8 hours or until meat is tender and cooked through.
*May substitute low-sugar stewed tomatoes for the fresh tomatoes.
Yield: 6 servings
Per serving: 277 calories, 14 g carbs, 39 g protein
Diabetic exchanges: .5 starch, 2 vegetables, 4 very lean meat, 1 fat
2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp coconut or olive oil
2 medium onions, sliced
2 celery ribs, diced
1 cup sliced carrots
2 cups fresh tomatoes, chopped*
1 tbsp Worcestershire sauce
Combine the flour, salt, and pepper in a pie plate; dredge steak in the mixture.
Heat oil in a large nonstick skillet; add the steak and brown on both sides.
Place the browned meat in a slow cooker; add the remaining ingredients to the cooker.
Place lid on cooker and cook on low for 7 to 8 hours or until meat is tender and cooked through.
*May substitute low-sugar stewed tomatoes for the fresh tomatoes.
Yield: 6 servings
Per serving: 277 calories, 14 g carbs, 39 g protein
Diabetic exchanges: .5 starch, 2 vegetables, 4 very lean meat, 1 fat
Note: This is a file photo
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